My Corner of the World

My Corner of the World -

Third Party Links for Recipes

Just a few notes…

Some of these recipes are too high in calories; I’m notorious for making substitutions.

Some of these I’ve tried, many I have not… yet :-) I keep this list so I can reference when I do want to make some of these things. Of the items I have made, both my husband and I like them, a few though are more for my taste buds than his.

Since these links are on third party sites which I have no control over, I’m not responsible for dead links. I’ll try to update them on my own site when possible.

And now, on with the list!



Snacks and Appetizers

Salads and Slaws

Breads & Biscuits

Slow Cooker

Sauces, Salsas, and Dips




Soups and Stews


Pumpkin Pudding

Although I’m not longer diabetic, I still look for ways to keep my blood sugar from spiking without compromising on taste.  I found a great slow cooker recipe and modified it with substitutions which keep my blood sugar relatively steady.  I love this pudding; it’s similar in taste to pumpkin pie but with fewer calories since there’s no crust.  I’ve used both canned pumpkin purée and today’s batch was made with fresh pumpkin from our garden (completely chemical/pesticide free!)


  • 1 can of pumpkin purée
  • 1 can of 2% evaporated milk
  • 3/4 cup Splenda (baking type 1:1 ratio)
  • 1/4 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 2 eggs
  • 1 tbsp pumpkin pie spice (I make my own blend with cinnamon, ginger, allspice, and nutmeg)
  • 2 tsp vanilla extract


Mix all ingredients together very well and pour into a greased slow cooker.  Cover and cook on low for 6-7 hours or high for 3-4 hours.

Bread Machine Pizza Dough

I tried the pizza dough recipe from the manual that came with the bread machine.  I used whole wheat flour instead of bread flour that it called for.  I found it a little bit dry and ended up making a second batch but modified it a little.  I think it works better my way :-)


  • 1 1/4 c water
  • 1 tsp salt
  • 1 tbsp. butter or vegetable oil
  • 3 cups whole wheat flour (it still tastes good and if you need to watch your blood sugar, you’ll be better off)
  • 2 tsp bread machine yeast


Put the ingredients in the bread machine in the order they appear above.  Set the bread machine on the dough cycle.  When it’s done, remove from the bread pan to a clean floured surface and let rest for 10 minutes.  Shape dough into a pizza or cut chunks to make pizza pockets.

Hot Cranberry/Apple Drink

cranappleI’m not sure what to call this…  Some people use apple cider, I used unsweetened apple juice for it.  I didn’t really use measurements, I just did a lot of taste testing until I got it the way I liked it.  I like a heavier clove taste so just cut it in half or so if you don’t.  If you find it too sweet, just add more water.


  • About 3/4 large container of Diet Cranberry juice
  • About 1/2 large container of unsweetened apple juice
  • About 1.5 – 2 tbsp. cinnamon
  • About a tsp. of ginger
  • About 15 to 25 whole cloves
  • About a tbsp. each of nutmeg and allspice
  • A half bag of cranberries


Put everything in the slow cooker, set it on high and let it heat up a while.   After, keep it on warm or low for hours and enjoy.

Chocolate Sauce

chocosauceI don’t think I’ll ever buy chocolate sauce again.  I found a very good recipe for it and modified it.  Instead of using sugar, I use Splenda (1:1 ratio).  It truly is fantastic and I find it thicker and chocolatier than Hershey’s, for example.  I made a double batch of it and it yielded about a half litre.  I used it in my homemade Irish Cream :-)  So here’s my take on it…


  • 1 cup good quality unsweetened cocoa powder (I used Fry’s)
  • 1 cup Splenda (1:1 ratio)
  • 1 cup cold water
  • 1/2 teaspoon kosher salt (I used course grey salt)
  • 1 tablespoon vanilla extract


In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.

Continue boiling until mixture thickens, about 3 – 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.

Remove from heat and stir in the vanilla. Cool.

Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

Irish Cream

irishcreamI keep losing this recipe I have posted on Facebook so I’m putting it here to avoid spending so much time looking for it.  The recipe I use is based on this recipe.  I’ve modified to be easier on my blood sugar since I’m diabetic and has few calories.  The trade-off is that it doesn’t have the rich and thick consistency that Bailey’s has, but as far as I’m concerned, it’s still really good!


  • 3/4 cup Irish whiskey (I used Jameson, the original recipe called for 1 2/3 c. but I find it too strong)
  • 1 cup homo milk (the original recipe called for 35% cream, I tried 18% and it worked well, but homo milk is 3.x%)
  • 1 can fat free Carnation milk (the original recipe called for sweetened condensed milk but I want to avoid blood sugar spikes)
  • 2 tbsp chocolate syrup (add an extra tbsp. if you like it more chocolaty)
  • 2 tsp pure vanilla extract
  • 1 tbsp. instant coffee (or you can use about 3 tbsp. cold prepared coffee, but I find it better with instant)
  • 1.5 - 2 tbsp. Splenda (the one with a 1:1 ratio of Splenda/sugar), depending how sweet you like it


Place all ingredients in a 1 litre mason jar, cover, and shake well.  If you use cream instead of homo milk, use an immersion blender (you might need to use the whisk for it as the blade part will probably be too big for the regular mason jar unless you have either a small immersion blender or a wide-mouth mason jar).  Refrigerate and serve cold.

Ham and Broccoli Casserole with Egg

I had company over for Christmas eve dinner and got good reviews on it.  I got this from Kraft’s site and it’s very good!  The only alterations I did was using the turkey Stove Top instead of Chicken, I used fresh broccoli, Hellman’s mayo instead of Miracle Whip, and I added mushrooms to it.


  • 1 stalk of broccoli (I use stalk and florets – no need for wasting)
  • About 2 cups of cubed, cooked ham
  • 1 box Stove Top stuffing
  • 4 eggs
  • 2 c. milk
  • 1/2 c. mayo or Miracle Whip
  • About 1.5 – 2 c. shredded cheese
  • 1 227 g. of sliced mushrooms


Spread the broccoli and ham in a large greased (I used cooking spray) baking dish.  Add cheese and stuffing on top.  In a separate bowl, mix milk, mayo,  and eggs well then pour mixture on top of casserole.  Refrigerate for a 1/2 hour, bake at 375 F for about 1 hour.

Fluffy Fruit Salad

I love this!  It’s not great for my blood sugar levels but a little of it doesn’t hurt ;-)


  • 2 large cans of fruit cocktail
  • 2 small cans of Mandarin oranges
  • 2 tubs of Cool Whip
  • 1 package of banana pudding mix (I had Dr. Oetker on hand)
  • 1 package of vanilla pudding mix

Mix the Cool Whip and pudding mixes together until well blended. Drain fruit cocktail and Mandarin oranges and add to the Cool Whip mixture. Coat well. This makes a lot.  Mmmmm it’s so good!  Next time instead of using vanilla, I’ll see how it is with chocolate pudding mix :-)